International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Soups - Hot and Chilled
Contributed by Vegetarians and Vegans from around the world
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Split-Pea Soup
From: Tara McDermott

  • 2 stalks celery, diced
  • 1-2 carrots, diced
  • 1 medium, or 2 small potatoes, peeled & diced
  • 1 onion
  • 3 bay leaves
  • Salt and pepper to taste
  • 1 tsp. marjoram
  • 1/2 tsp. thyme
  • 1/4 cup. fresh parsley, chopped
  • 3-4 Tbsp. vinegar (red wine or white)
  • 8-11 cups water
  • 1 1/2 cups split-peas
Saute onion, celery, carrot, and bay leaves in water (or oil) until soft.
Add marjoram and thyme, salt, pepper, split-peas, and 7-8 cups water and bring to a boil.
Lower to medium-high and cook until split peas are soft, 50-60 minutes.
When soup becomes too thick, add additional water to prevent it from burning (and to keep it a soup rather than a stew).
Add potatoes and parsley and cook 10 minutes.
Remove from heat, add vinegar, mix well, and serve.